The Ultimate Steakhouse Steak Sandwich

This steakhouse sandwich pulls no punches — juicy ribeye, crispy bacon, melty Gruyère, horseradish cream, and a bourbon pan sauce built to impress. Whether you're celebrating Father’s Day or just treating yourself, this sandwich is all about doing it right.

📝 Ingredients

For the Steak:

• 1–1½ lb ribeye or NY strip steak (1.25–1.5" thick)

• Kosher salt + cracked black pepper

• Cattleman’s Grill Roadhouse Rub (optional)

• 1 tbsp Wagyu beef tallow (or butter)

• 1 garlic clove, smashed

• 2 sprigs fresh thyme

• High smoke point oil (grapeseed, avocado)

For Basting:

• 2 tbsp unsalted butter

• 1 garlic clove, smashed

• 2 sprigs fresh thyme

• 1 tsp Dijon mustard

• ½ tsp Worcestershire sauce

For Bourbon Pan Sauce:

• Fond from steak

• ¼ cup bourbon

• 1 tbsp butter

For Horseradish Cream:

• ½ cup sour cream

• 1 tbsp mayonnaise

• 1 tbsp prepared horseradish

• 1 garlic clove (roasted if you're feeling fancy)

• 1 tsp Dijon mustard

• 1 tsp lemon juice

• Salt + pepper, to taste

For Herb Oil:

• 2 tbsp olive oil

• 1 tbsp finely chopped parsley

• Zest of ½ lemon

• Pinch of kosher salt

Toppings:

• 4 slices thick-cut bacon

• ½ cup crispy shallots (fried in bacon fat)

• 4–6 slices Gruyère cheese

• 1 cup arugula

• Olive oil + lemon juice (for dressing arugula)

• Zest of ½ lemon (garnish)

Bread:

• 2 ciabatta rolls, halved

• Olive oil or garlic butter (for toasting)

🍳 Directions

1. Season the Steak:
   Season the steak with kosher salt, cracked black pepper, and optional steak rub.

2. Sous Vide (Optional but Recommended):
   Place steak, tallow (or butter), smashed garlic, and thyme into a vacuum-sealed or freezer bag. Sous vide at 129°F (54°C) for 1.5 to 2 hours for medium-rare.

3. Horseradish Cream:
   Mix sour cream, mayo, horseradish, garlic, Dijon, lemon juice, salt, and pepper. Refrigerate until ready.

4. Herb Oil:
   Stir together olive oil, parsley, lemon zest, and a pinch of salt. Set aside at room temperature.

5. Crispy Bacon + Shallots:
   Start bacon in a cold pan to render fat; cook until crispy. Reserve bacon fat to fry thinly sliced shallots until golden. Salt shallots immediately after frying.

6. Post-Sous Vide:
   Pat steak very dry. Lightly reseason with salt and pepper.

7. Searing + Basting:
   Heat high smoke point oil in a pan over medium-high heat. Sear steak 45–60 seconds per side. Add butter, garlic, thyme, Dijon mustard, and Worcestershire sauce. Baste the steak continuously with butter mixture.

8. Rest Steak:
   Rest steak for 5–7 minutes to retain juices.

9. Bourbon Pan Sauce:
   With the pan off the heat (or burner off for gas stoves), pour in bourbon. Scrape up fond, reduce by half, and swirl in butter to finish.

10. Toast Bread + Dress Arugula:
    Brush ciabatta with olive oil or garlic butter and toast cut-side down in a hot dry skillet. Right before building, dress arugula with olive oil and lemon juice.

11. Assemble the Sandwich:

    • Spread horseradish cream on both sides of toasted ciabatta.

    • Layer dressed arugula.

    • Slice steak thin and fan over arugula.

    • Drizzle with bourbon pan sauce.

    • Top with Gruyère slices.

    • Add crispy bacon and fried shallots.

    • Drizzle herb oil over the top.

    • Finish with lemon zest.

12. Serve:
    Slice in half, press gently, and enjoy with a bourbon Old Fashioned on the side.

🥃 Pairing Suggestion

Classic Bourbon Old Fashioned
2 oz bourbon, sugar cube or simple syrup, 2–3 dashes Angostura bitters, large ice cube, orange peel garnish.

🔪 Tips for Success

• Dry your steak completely before searing for a better crust.

• Start bacon in a cold pan to maximize fat rendering.

• Use a high smoke point oil for searing to avoid burning.

• Dress arugula just before building to keep it crisp and fresh.

• Use a thermometer if you’re new to pan-searing — 125°F pull temp for perfect medium-rare.

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